Several people claim to have brought gyros to Chicago and been the first to mass produce them. George Apostolou claims he served the first gyros at the Parkview Restaurant in 1965. In 1974, he opened a 3,000-square-foot manufacturing plant called Central Gyros Wholesale. Peter Parthenis claims he mass produced them at Gyros Inc., in 1973, a year before Apostolou.

In 1968, at The Parthenon restaurant, Chris Liakouras developed an early version of the modern vertical rotisserie gyros cooker, and popularized gyros by passing out samples free to customers. The vertical broiler was later refined by Tom Pappas and others at Gyros incorporated. Pappas would go on to develop the modern commercial recipe for gyros in the United States, achieving success as an independent manufacturer of gyros in Florida during the early 1980s, and popularizing it in the southeastern US (Orlando Sentinel, 1981).

They have since spread to all parts of the country, but the gyro is still identified as part of Chicago's working class cuisine.

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